Use of spices

Saffron dyes were found in artwork on cave walls from 50,000 years ago while the Phoenicians are said to have traded in it with the Asians. Saffron has long been the stuff of culinary fantasies and known to contain properties that heal many an ailment from alopecia to Alzheimer's, while being an aphrodisiac and a popular dye. 

Kashmir produces a large quantity of it while about 8 percent of the world's saffron comes from Iran, but it this dried stamen of the Crocus flower that is used far and wide. The Swedish make a bun using it while the Spanish indulge in Paella laced with saffron. The Iranians naturally use it in multiple ways and liquid saffron is used in teas, in pulaos, in the stew dish Khoresht and in desserts. 

Fennel seeds or saunf was one of the key 9 spices of Anglo Saxons while Roman soldiers chewed on it for strength.  Fennel seeds have long been used in cuisine where they are an essential member of the paanch foron used to temper dishes like daal, vegetables and even in sweet buns. Used as a mouth freshner, saunf is extensively consumed in the Indian sub-continent as part of the moshla everyone loves to have after a meal, especially sugar coated saunf or ones mixed with sugar crystals. 

Tutankhamen's tomb contained the nigella seeds as well as a Hittite flask found in Turkey in 2nd Millenium BCE (before current era). The famed Kalonji was also a favourite of Prophet Mohammed (PBUH) who has advised consuming a bit of it with honey to strengthen the immune system. Also an essential part of paanch foron, this black seed gives off a strong, onion like pungency which is ideal for vegetables like stewed pumpkins, the famous Indian dum aaloo or a Moorish touch in the form of a Morocan chicken tagine, where saunf is called sanouj. 

Photo: Sazzad Ibne Sayed
Food Styling: Star Lifestyle